Recipies

This page is a catalog of recipies and cooking-related pages.

Bread

In the Christmas of '93, I was living in Philadelphia. I returned to Dallas to visit family, and while there
I baked several breads for the large gathering. These have become my Signature Breads, always
asked for at holidays. Luckly, I took notes on how I did it.

Desert

Bavarian Creme Custard

This recipy is from The Cake Bible, a terrific book. As usual, I list
the recipy here as I actually made it.

1/3 cup sugar

pinch of salt

1 TBL gelatin

5 large egg yolks (3 fl oz)

1 2/3 cup milk

1 vanilla bean, split

1 cup heavy cream

Stir together sugar, salt, gelatin, and yolks until well blended.

Heat milk w/vanilla until boiling.

Combine milk mixture into egg mixture, and heat to 170 - 180 degrees F.
Immediatly remove from heat and poor into strainer (and if you didn't know
that you should have another bowl under the straner, this recipy is missing
too many details you will need to make this come out right).

Scrape through strainer. Scrape the seeds out of the bean and
stir until seeds are well blended.

Whip the cream.

Cool the hot mixture in an ice bath, whisking constantly until whisk marks
are just visible. Remove from cool bath, and fold in the whipped cream.

Beverages

Lemonade

Start with 1/2 cup of boiling water. Add 1/4 cup of natural sweetener. I used "organtic, evaporated pure cane juice",
but there are numerous products in the same category. The point is to use something that's not pure refined
sugar, so it has a full flavor (as well as being better for you). Stir to disolve the sugar.

Remove the zest from two lemons. Make sure you get lemons that are not covered in wax or somesuch
to make them "look" better at the store. There are special tools for zesting lemons (see photo), but I've also
used a fine grater. Using a greater is a lot of work though, and it's difficult to clean the grater. The zest is
the outer part of the peel of the fruit. This is filled with the essential oil that gives the lemon its color and smell,
and is also loaded with flavor. The inner part of the peel, or rind, is very bitter. So you want to scrape off just
the outer layer from the peel.

Chop the lemon peel and add to the liquid. Then add the juice from the lemons to the liquid. It makes about
a cup total. Stir well, and let sit for several hours.

Meanwhile, prepare the glasses by putting them into the freezer.

To serve, poor concentrate into a chilled glass and add cold water and ice. Early testing suggests one part
concentrate and two parts water. If you like a sweet drink, add more sugar to the glass.